Let dough rest for 20 minutes. Roll into a long oval about 2-3 feet in length and about 8 inches in diameter.

Brush with sesame oil, and sprinkle scallions evenly throughout dough.

Cut dough crosswise into 6 squarish sections.

Roll each piece up like a cigar, then roll again longways to form a sort of cinnamon bun shape.

Flatten each cinnamon bun thingey into a round about the size of a CD. The final pancake should be less than 1/8" thick.

Fry in a wok with about 3 tbsp peanut oil, until golden brown. Press down the top of pancake as it starts to bubble up for even doneness on the cooking side. Cook again on other side. Serve with Mary Chung Style Dumpling Sauce